Japanese Style Swordfish Dinner & Cheese Cake

Happy belated Valentine's Day! 
I had never been so excited about dining "in" for the Valentine's Dinner. Because we were living with someone last year, we were always looking for excuses to go out of the house. So this is really a treat for us to be able to stay home and celebrate it together... on our own!
Since swordfish is Jeff's absolute favorite fish, I decided to make some Japanese style swordfish dinner. For the dessert, I made a very light flavored, gluten free (of course) cheese cake. This cake is something my mom used to make when I was little. It's very easy and light, low sugar dessert option.


Japanese Style Swordfish with Dikon Radish

• 2 swordfish stakes
• 1 clove garlic
• 2 tablespoons gluten free soy sauce
• 2 tablespoons Mirin
• 2 tablespoons rice wine
• 3 tablespoons potato starch (Katakuriko)
• 2 tablespoons olive oil
• 2 green onions, chopped
• grated daikon radish for garnish

1. In a glass dish, combine the garlic, GF soy sauce, mirin, and rice wine. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 2 to 3 hours.

2. Pat dry the sword fish, and do not throw away the marinade. Sprinkle potato starch on both side of the fish. 

3. In a pan, heat the olive oil with medium high heat. Place the sword fish and cook for about 10 minutes, turning once. Be careful not to burn the fish.

4. Place the swordfish on the plate and cover... keep warm. Using the same pan, stir green onions for 1 to 2 minutes. Stir in the marinade sauce and cook for another minute.

5. Garnish the swordfish steaks with daikon radish and pour the marinade/green onion sauce on top. Serve warm.

Japanese Style Gluten Free Cheese Cake

• 1 package  (8 oz) cream cheese, softened
• 1/3 cup sugar
• 4 egg whites
• 3 egg yokes
• 3 tablespoons Gluten Free baking flour (optional)
• 1 teaspoon vanilla extract

1. Place egg whites in a large mixing bowl and using electric mixer, beat egg whites until still. Put it aside.
2. In separate bowl, mix softened cream cheese, sugar, and vanilla extract. Add egg yolks, one by one.  Add optional flour into the egg yolk mixture.
3. Fold in egg yolk mixture into stiff egg whites gently. Make sure well blended, but do not over mix. 
4. Pour the batter into 8 or 9 inch greased pan. Bake at 325 for 35 minutes or until done. Let it cool for 20 minutes before serving.